3 ounces fresh, tender baby kale leaves
⅔ cup fresh Chilean blueberries
2 Chilean navel oranges, peeled, pith removed, and cut into segments
1 avocado, peeled and diced
¼ cup toasted almonds, coarsely chopped
2 ounces goat cheese, crumbled
1 small fennel bulb, thinly sliced
2 tablespoons sunflower seeds
20 fresh mint leaves
2 tablespoons Greek yogurt
¼ cup extra virgin olive oil
1-2 tablespoons fresh lemon juice
½ teaspoon grated fresh ginger
generous pinch of sea salt
ground black pepper to taste
Place kale, blueberries, orange slices, avocado, almonds, goat cheese, fennel slivers, sunflower seeds and mint leaves in a large salad bowl.
Whisk all dressing ingredients. Dip a kale leaf into the dressing to taste for seasoning. Add a little more lemon juice, salt, and pepper to taste.
Drizzle a few tablespoons of dressing over the salad. Toss to coat and add more dressing to your liking.